Last Activity:04-27-2015 9:13 PM
Likes Given: 4
11 Likes on 8 Posts
Posted in thread: Unicorn Blood on 04-28-2015 at 02:35 AM
Never done cold crashing before. Can I do that with an ice bath or does that require an extra
fridge? I assume you meant you ferment for the month til dry then cold crash for 2-4 weeks. I
assume the c...
Posted in thread: Unicorn Blood on 04-26-2015 at 03:06 PM
So I just made this a few minutes ago. I mean, how could you not with the name. Though I'm
thinking of calling it Blood of the Dragon to make it Game of Thrones themed lol. I used the
Posted in thread: Unicorn Blood on 04-15-2014 at 06:21 PM
So just wondering how you carbed? How much dextrose per gallon in particular? Looking to try
this soon, looks great!!! :tank:Same as beer.
Posted in thread: Unicorn Blood on 03-22-2014 at 02:53 AM
I want to thank all of y'all for trying my cider recipe and express how glad I am that everyone
has liked it so much. I have slowly been refining my process and collecting everything I need
to create ...
Posted in thread: Unicorn Blood on 01-19-2014 at 06:21 AM
How the Cote de Blanc yeast come out? I've never used it (on any cider).
Posted in thread: Anyone tried WLP585 Belgian Saison III yet? on 10-29-2013 at 11:23 PM
Saison III is a beast. Bet it'd eat through just about anything. I keep my Belgians light so I
don't know personally with larger beers. I'd say it's a fairly safe bet. I posted to this
thread over a y...
Posted in thread: Unicorn Blood on 08-11-2013 at 06:21 PM
I just started a batch a month or so ago and took lots of pictures that I am considering
turning into a mini-sub tutorial. Does anyone have any interest in that or think it would be a
good resource to...
Posted in thread: Unicorn Blood on 08-11-2013 at 06:19 PM
Ok so last night I pasteurized the freshly squeezed cider on my stove and chilled it in
preparation for the pitching. So here is my recipe for my attempt at the unicorns blood;3
Gallons Fresh Pressed ...
Posted in thread: Unicorn Blood on 06-26-2013 at 06:47 AM
Most cider, especially those spiked with sugar, should be aged for several months before they
reach their best flavor.:rockin:
Posted in thread: Acetobacter? on 06-14-2013 at 09:49 PM
so much for the "throw out your plastic bucket" advice so often repeated. an infection can come
from anywhere and focusing only on the bucket can often lead to another infection. thoroughly